Ingredients
Method
Instructions
- Whisk the heavy whipping cream, sweetened condensed milk, and vanilla extract in a mixing bowl until well incorporated. Stir in the pumpkin puree and pumpkin pie spice until the mixture is perfectly smooth, then cover the bowl and chill it until you are ready to build the drinks.
- Divide the cold brew coffee between two tall glasses filled with ice. If you prefer a sweeter cup, stir in a little pumpkin spice syrup or vanilla syrup before adding the foam.
- Add 1/4 to 1/2 cup of the chilled pumpkin cream to a blender and pulse for a few seconds, just until it becomes light, fluffy, and thick enough to hold a soft peak.
- Spoon the pumpkin cream cold foam over each glass of iced coffee and finish with a light dusting of pumpkin pie spice if desired.
Nutrition
Notes
Chill the pumpkin cream base for at least 30 minutes before blending; a cold base creates the best, most stable foam.
Use canned pure pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
This recipe makes extra pumpkin cream, so keep it in a covered jar in the fridge for up to 5 days and refresh it with a quick blend before serving.
Start with 1/4 cup of base for a moderate foam layer, or use 1/2 cup for an extra thick topping.
Do not overblend; a few short pulses keep the foam creamy instead of thin.
For a sweeter drink, drizzle in a little vanilla or pumpkin spice syrup.
For a dairy-free version, substitute chilled coconut cream for the heavy cream and use a dairy-free condensed milk.